Bon Appétit | November 2014
photo by Michael Graydon & Nikole Herriott
yield
8 Servings
A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.
Ingredients
Preparation
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
my notes
via Epicurious.com: New Recipes http://ift.tt/1BWTsXj
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